Sweet Potato Pecan Pie is the perfect blend of two southern favorite pie recipes in one delicious bite!

The flavor of rich pecan pie mingles with the deep flavors of sweet potato pie in a flaky, buttery pie crust in this family favorite recipe.

What We Love About This Recipe

Delicious Flavor. The flavor of two family favorite Southern pie recipes in one delicious pie!

Easy Recipe. The recipe is easy, yet makes for an impressive pie!

Great for Make Ahead. Make this pie ahead of time to serve warm or cold for family gatherings, holidays, or a treat this fall.

Customizable. This recipe makes two 9-inch pies. You can make both as sweet potato pecan pies or make one as a traditional Sweet Potato Pie!

How to Make Sweet Potato Pecan Pie

This recipe is so simple to make. It uses ingredients that you most likely already have on hand in your pantry and refrigerator and can be mixed together in minutes for a delicious treat.

Step by Step Instructions

1. Prep. Prepare your sweet potatoes for the pie. I prefer to use baked sweet potatoes, but you can also peel, cube and boil them, or use my Instant Pot Sweet Potatoes recipe. Baked sweet potatoes give a deeper, richer flavor to the pie in my opinion. Prepare the pie crusts and set aside.
2. Make Pie Filling. Add butter to the sweet potatoes and mash until smooth with a potato masher. Add the sugar and the vanilla and mix well. Add the milk and eggs to a liquid measuring cup. Whisk the eggs and milk together with a fork until combined. Pour into the sweet potato and sugar mixture. Add pecans and maple syrup. Stir until well combined.
3. Assemble and Bake. Pour the pie filling into the pie crusts and then bake for one hour or until the center of the pie is set. Remove from the oven and rest for 5 -10 minutes before slicing and serving.

MAKE ONE SWEET POTATO PIE AND ONE SWEET POTATO PECAN PIE

If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust. 

How to Test If This Pie Is Done

To test and see if this pie is done, open the door of the oven and then carefully tough the side of the pie plate. If the center of the pie “jiggles”, then continue to bake the pie until it has set. You’ll want to retest the pie every couple of minutes to make sure that you do not overbake the pie.

How to Make Ahead, Store and Freeze

Make Ahead Instructions

Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.

Storage Instructions

To store, allow to cool completely. Cover with foil, plastic wrap or Bee’s Wrap and store in the refrigerator for up 3 days.

Freezer Instructions

To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.

More Favorite Fall Pie Recipes

Buttermilk Pie

Chess Pie

Peanut Butter Pie

Pumpkin Pie

Fudge Pie

Here’s how I make my Sweet Potato Pecan Pie Recipe. I hope you love it!

I’ll definitely be serving one Southern sweet potato pie and one sweet potato pecan pie this Thanksgiving, along with our traditional Southern pecan pie. It’s not that far away, you know.

I may have just started a new family tradition.

Do you have a favorite pie that you serve for Thanksgiving?